Homemade Caesar Salad Dressing
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My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.
Though most people buy Caesar salad dressing in a bottle, homemade is incredibly easy to make and tastes so much better than store-bought. There are many variations, but this rich and creamy version is the one my whole family loves. It’s not too garlicky and not too fishy – it’s just right. Unlike authentic Caesar dressings which are made with olive oil and thickened with raw eggs, this one has a mayonnaise base, which means you don’t have to worry if you’re squeamish about raw eggs. My kids love this dressing so much that they’ve learned to make it themselves. They don’t even wait for me to make a salad; while I cook dinner, they sit at the kitchen table with a big heart of romaine and dip the leaves in.
This recipe is part of my classic salad dressing collection, which includes go-to recipes for oil and vinegar based dressings, like vinaigrette and balsamic vinaigrette, as well as creamy dressings, such as buttermilk ranch dressing and blue cheese dressing, which are typically made with mayonnaise and dairy products.
What You’ll Need To Make Caesar Salad Dressing
Instead of whole anchovies, I use anchovy paste — makes it easy, especially if you’re squeamish about anchovies (just hold your nose and add it in; the dressing needs every last bit to taste like the real deal!)
For the cheese, it’s important to use imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”
Step-by-Step Instructions
Begin by whisking together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
Next, whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper.
The dressing will keep well in the fridge for about a week. For a main course Caesar, try pairing this with my best grilled chicken. Enjoy!
Caesar Salad Dressing Video Tutorial
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Homemade Caesar Salad Dressing
My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.
Ingredients
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste (see note)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard (I like the brand Maille)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmann's Real
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
- Note: Anchovy paste can be found near the canned tuna in the supermarket.
Nutrition Information
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- Per serving (10 servings)
- Serving size: About 2 tablespoons
- Calories: 184
- Fat: 19g
- Saturated fat: 1g
- Carbohydrates: 1g
- Sugar: 0g
- Fiber: 0g
- Protein: 2g
- Sodium: 296mg
- Cholesterol: 13mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This Caesar dressing recipe is the best and so easy to make! My family loved it and there are a couple of picky eaters in the group. I’ve bought almost every brand of Caesar dressing and nothing competes with this homemade version. I won’t be buying bottled Caesar dressing again. Now keeping this dressing in the frig, ready to serve whenever we want Caesar Salad.
I have made this several times. Today I grated fresh parmesan but I usually put cheese that is already grated (not the green can we all know!). I think it will be even better! Thanks for sharing your recipe!
Love this recipe! Instead of whisking, I blitz the ingredients with my stick blender in its tall measuring cup – easy peasy!
I made this recipe, I have to say it was the best Caesar dressing I have ever had my husband loved it as well. No more store bought Caesar dressings.
Wonderful dressing. Make it a lot and it keeps and good to have on hand.
Wow, i was surprised how good this was… The best one i tried till now
It came out too thick. What can I do to thin it ?
Hi Barbara, you could thin it out with a bit of water – just go easy and add a little at a time until it gets to the thickness you want.
Fantastic recipe! I’ve made it several times exactly as written. Yum!
This is the best dressing I’ve ever made and did not change one thing. I’ve gotten to the point where every time I want to make something I come here first as everything I’ve made from you turns out perfect. Thank you so much
10/10 recommend!
I usually have a batch of this in my fridge since first making it several months ago. It’s super easy to make and delicious. In addition to salads, my family dips romaine leaves in it (just like Jenn’s kids) as a quick snack and we’ve also used it for wraps. For those who say it isn’t real caesar dressing and prefer to use raw eggs, this recipe isn’t for you and that’s ok. Personally I love the simplicity of it.
Fantastic recipe family and friends love it!!! This is my go to. I did add another 1/4 cup Parmigiana-Reggiano cheese to the recipe and delicious
This is an outstanding Homemade Ceasar Salad dressing! It was easy to make and everyone absolutely loved it. I will make it over and over again in the future ~ never a bottle or jar dressing again. Thank you so much for this fabulous recipe!
Made this recipe a couple of times recently, over the Holidays, when I had friends over for dinner. They all loved it and insisted I sent them the recipe. Really delicious. Thanks!
I made this recipe for the first time for Christmas dinner. It was amazing! Just the right amount of garlic. It kept well in the refrigerator. Looking forward to making it again soon. Thanks for sharing this recipe!
Jenn, In these trying times, it is so very comforting to go to your site and choose an entire menu that you know will please everyone. Your baked ziti, this caesar salad dressing and your Pumpkin Streusel are delicious and will no doubt bring the usual oohs and ahhs. Thank you for giving me that much needed certainty we are all craving these days. With appreciation, Michelle from Canada 🇨🇦
❤️❤️❤️
Amazing flavor and so easy!!!
A family favorite – thank you!
when someone says that Hellmann’s Real is a best quality mayonnaise, I hope they joke. I’m not an American, and when I tried it first time I was just shocked, how bad that taste is. Sorry… I would recommend to find a Russian one and compare…
Of the ones available in a typical US grocery store, Hellmann’s is good quality. I don’t have a store nearby that sells “Russian” mayo, nor is there a huge need to look for it if the mayo isn’t going to be the key/biggest flavoring agent in a salad dressing recipe like this one. Agree to disagree.
Thank you for this absolutely delicious recipe. I don’t think I will be buying Caesar dressing ever again!
Made this for guests last month and what a hit with my homemade lasagna.
Love that I could make it ahead of time.
Making it again for Christmas brunch with an egg sausage casserole casserole.
Thank you for this recipe.
Excellent!!! I couldn’t find anchovy paste. Substituted 1/2 Tbl capers. Whipped it with an immersion blender before I added the parmesan. Definiately a staple dressing at my house. Thank you.
I LOVE this!
Two small tweaks..
1. put some zest in from the lemon you squeeze – adds a tiny bit more brightness
2. Try it with olive oil mayo! The slight difference makes the taste more authentic IMHO
I made this recipe with a couple of small twists to suit my own taste: a bit heavier on the garlic and lemon juice, a healthy substitution of 1/2 cup yogurt replacing 1/2 cup mayonaise, and instead of Reggiano parmesan, a more modestly priced blend of 70% Grana Padano and 30% Manchego (similar to Pecorino.)
Came out great!
Try the zest trick. It really ups the lemon
Just made this exact, although I didn’t have Worschestershire sause. Instead, I added soy sauce. So goooood!
LOVE this dressing! So quick and easy. Just made it for the 3rd time. I’ve never wanted to try anchovy paste, but it definitely adds great flavor here.
Just what I was looking to make! I added an extra Tablespoon of lemon juice because we love more lemon on everything. Perfect balance of flavors and so quick to make!
Made this a few times. Love it. As does everyone else
I just made this. It’s the best I’ve tasted to date and I didn’t have to go through the rigamarole of using raw eggs. So far every recipe of hers that I’ve tried has turned out beautifully.
It was the perfect dressing base. I was able to quickly adjust/adapt the recipe to my desired taste. I feel that the cheese is very important. It’s always a good idea to have a nice chunk of Parmigiano-Reggiano around. It’s used a good bit more than you may realize.
Quick and easy! 🍸🍸🍸🍸🍸
Absolutely hands-down the best caesar salad dressing! I don’t change a thing
This is not classic caesar dressing with mayo in it!
You realize using the alternative of an oil and egg based recipe = you are simply making mayonnaise… Did you even try the recipe?
Some people are leery of using raw or coddled eggs – this is a less risky substitute. You can certainly make your traditional Caesar dressing – It’s just not the only way. 😉
I made this dressing and it was yummy! I thinned it out with olive oil but I see someone else used water-I could try that next time. I also only had real anchovies in the pantry and not the paste so I used them:)
This is probably the best salad dressing I have ever tasted (and a recipe not to be messed with). As I live in Europe, I do realize that my final product might differ slightly from the original, since I use a Polish brand of mayo that packs more flavor than any of the Hellman’s mayos. No anchovy paste to be found here, so I just mash the garlic with two whole anchovies. Other than that I don’t change a thing. The dressing is divine.
I am puzzled by a couple of reviews that say this dressing is bland. That is the last thing I would call it. There is no way two cloves of garlic, anchovies, Dijon, Parmesan, lemon juice and Worcester sauce in a cup of mayo (even mild-flavored one) could ever be bland. A truly spectacular recipe, always appreciated by company.
Delicious, added a couple of dashes of Tabasco and thinned slightly with water. Made stovetop croutons with sourdough bread. Added bacon and more Parmigiano to salad. It was a hit.
I’ve been making this recipe for a couple of years now and it is always SO good! I swear I could live on this stuff! Many years ago I worked at a restaurant and everything was made from scratch, including the Caesar dressing. They used raw eggs and everything! For me, that was really the gold standard and I hadn’t had anything that rivaled it…..until this! I seriously think this is better. Homemade dressings are far superior to their grocery store counterparts and they are SO easy to make.
I always make my own croutons to accompany! Thank you for the recipe!
Delicous
This is the first Caesar dressing I’ve had that tastes proper, like in a restaurant. I used Primal Kitchen mayonnaise (avocado oil-based), used a little less than a cup of it, and chopped up my own anchovies, but otherwise followed to the letter.
Most authentic and delicious dressing recipe! I’m very picky and went through many different recipes to find the perfect One and this is it!
I love this recipe! Thank you so much!
In the past I have not tossed everything together but rather have put the dressing on the side because I’m never sure how much lettuce is the correct ratio. Any tips regarding how many ounces or hearts of romaines to toss in? Thanks again!
Hi Jennifer, Glad you like the dressing! I think it would be enough to dress almost 2 heads of torn romaine.
This recipe is my go to now for Caesar. So simple. Only adjustment I made was only 1/2 cup to 3/4 cup mayo. I added a touch of sugar to offset the acidity. Added shallots too. I don’t mind the crunch. I never buy store bought anymore. Thanks so much for this gem!
I crave this recipe and I keep coming back to it! It’s also an easy way for me to gobble up a whole bag of salad greens in one sitting! Lol! My fav is to serve over baby kale/spinach and sprinkle with GF bread crumbs and crushed red pepper flakes! Yum yum!
I read quite a lot of the reviews and started by adding less mayo. I maybe did quarter of a cup and then a tablespoon of Greek yogurt. It was really good. Very happy with this dressing for a Caesar salad. You could add more garlic if you want to really give it a punch but I found great with one big fat clove
Jenn, I made your pie crust last night for turkey pot pie. the crust is sublime and the only recipe I will use. in fact, my husband asks for double-crusted pies even when I am trying to save calories and just use a top or bottom. now, this dressing – I decided to try instead of my usual. well, I am glad I read reviews and used only a 1/4 c mayo. I added extra everything else too except cheese. I cannot imagine using an entire cup of mayo. not in a million yrs. nice inspirational ingredients however and less work than a coddled egg recipe.
This recipe is five stars! It’s better than any restaurant version. Try it!
I have made this several times now and I have not gone back to store bought brands since ! It is so easy to make and you can easily customize to your own taste. I usually add a whole lemon because I love lemon and I like the sauce a bit more on the runny side – makes it taste very fresh. Thank you for this recipe it is a family staple now !
We will not be buying jarred Caesar salad dressing again – this is just TOO good and so simple to make!
This is my go to Caesar dressing! Quick, easy and always a crowd pleaser.
Absolutely delicious! I used 2 whole anchovies, off brand Mayo and Parmesan as it’s what I had on hand. Also seasoned to taste rather than the measurements and added an extra squeeze of mustard.
How long will this keep in the refrigerator? Love love this recipe! thank you
Hi Lela, It should keep nicely in the fridge for about 5 days (and so glad you like it)!
It should last about a week in fridge
Mine keeps well for over a week at 2 degrees Celsius.
awesome
Made this, my husband loves it! So good!
No more store bought caesar dressing for me! My family loves this and it’s so so easy to make. I have to double it, we love it that much.
I love love love this recipe and make it all the time. Thank you!!
I don’t understand all the good reviews. I only read a few, but I suspect many must be the typical 5 star blog recipe review saying “Looks good. Can’t wait to make it!”
As written this tastes like an mildly umami tasting Mayo. To save it, I doubled all ingredients except the cheese and Mayo. That resulted in a much more flavorful and better consistency dressing. An alternative would be to cut the Mayo and cheese in half and leave the rest as is.
I agree, no flavor at all and far too much mayo–might be fine if you’re feeding VERY young children who can tolerate only very bland food. Intuitively, I used only 1/4 cup mayo, 75% less than the recipe amount (1 cup is far too much fat without any nutritional benefits–& I can add more anytime), subbed Red Boat fish sauce for the anchovy paste, added 0.5 tablespoon more lemon juice, a few more shakes of Worcestershire sauce, a pinch more kosher salt & about 0.25 teaspoon more freshly ground black pepper. As always, Jenn’s recipes are great base recipes. Thanks Jenn!!!
I agree, too much mayonnaise in that recipe
The Caesar dressing is perfect! I’ve made Caesar salad for years – this recipe will replace my “old” one for sure. And, love that it doesn’t contain raw egg – making it a safer option than the traditional preparation!